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Japanese Tabbouleh with Mixed Grains
Japanese Tabbouleh with Mixed Grains

Before you jump to Japanese Tabbouleh with Mixed Grains recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One way to address this to begin seeing some results is to realize that you do not need to alter everything immediately or that you have to altogether get rid of certain foods from your diet. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. Soon enough, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate previously.

As you can see, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to japanese tabbouleh with mixed grains recipe. To make japanese tabbouleh with mixed grains you only need 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Japanese Tabbouleh with Mixed Grains:
  1. Take 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
  2. Use 50 grams Canned sweet corn (without brine)
  3. Use 1 medium ●Tomato (cut into 7 to 8 mm cubes)
  4. Take 1 ●Cucumber (cut into 7 to 8 mm cubes)
  5. Use 1 Aubergine (cut into 7 to 8mm cubes)
  6. Get 1 tbsp ★Olive oil
  7. Use 3 ●Shiso leaves (chopped)
  8. Use 1 ●Myoga (chopped, optional)
  9. Provide 2 tbsp ●Chopped green onion (or chopped onion)
  10. You need 1 ◎Herb salt (or plain salt)
  11. You need 1 dash ◎Black pepper
  12. You need 2 tbsp ◎Lemon juice
  13. Take 2 tbsp ◎Olive oil
  14. Take 1 tsp ◎ Usukuchi soy sauce
  15. You need 1/2 tsp ◎Honey
Steps to make Japanese Tabbouleh with Mixed Grains:
  1. Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet. Bring to a boil over medium heat and reduce the heat to low. Cook for about 5 minutes and then strain in a colander.
  2. Soak the diced aubergine in water to remove its bitterness. Strain well in a colander and fry in a frying pan over a medium heat. Add the ★ ingredients and turn off the heat. Leave to cool.
  3. Cut the ● vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn.
  4. Add the ◎ seasonings to Step 3 and mix well. Chill in the fridge. Place a cake ring on a serving plate and spoon the salad mixture. Press gently.

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